Paleo Baumkuchen
Delight in the layered elegance of Paleo Baumkuchen, a grain-free twist on the classic German “tree cake” that's both healthier and indulgent. This stunning dessert features alternating layers baked to perfection, creating a mesmerizing visual resembling tree rings. Made with almond flour, coconut flour, and arrowroot powder, it's completely gluten-free, while honey adds natural sweetness for a refined, paleo-friendly touch. Rich dark chocolate and creamy coconut cream crown this masterpiece, creating a luscious finish that pairs beautifully with coffee or tea. Perfect for special occasions or whenever you want to impress, this Paleo Baumkuchen offers a unique combination of artistry and wholesome flavor.
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Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams coconut flour
- 20 grams arrowroot powder
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 6 large eggs
- 100 grams honey
- 2 teaspoons vanilla extract
- 120 milliliters almond milk
- 150 grams coconut oil
- 100 grams dark chocolate (70% cacao or higher)
- 50 grams coconut cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, and sea salt. Mix well to ensure there are no lumps.
In another bowl, whisk together the eggs, honey, and vanilla extract until smooth and well-combined.
Melt the coconut oil and gradually incorporate it into the egg mixture, whisking continuously.
Add the almond milk slowly to the egg and coconut oil mixture, mixing until uniformly combined.
Gently fold the dry ingredients into the wet mixture, using a spatula to create a smooth batter without over-mixing.
Spoon a thin layer of batter into the prepared cake pan (use about 1/4 cup). Spread it out evenly.
Bake the first layer for 3-4 minutes, or until set and slightly golden.
Remove the pan from the oven. Spread the next 1/4 cup of batter over the cooked layer. Repeat the process, baking each layer until set, until all the batter is used.
Once all layers are baked, allow the cake to cool in the pan for 5 minutes, then carefully invert it onto a wire rack to cool completely.
For the topping, melt the dark chocolate together with the coconut cream in a heatproof bowl set over a simmering pot of water (double boiler). Stir until smooth.
Pour the melted chocolate over the cooled cake, allowing it to drizzle down the sides slightly for a refined finish. Let the chocolate set at room temperature.
Slice into wedges and serve. Enjoy your Paleo Baumkuchen with a nice cup of paleo-friendly tea or coffee.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 18.0 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
